Cajun Spiced Grilled Chicken

The smoke from our backyard grill always signals something good is happening, but this Cajun chicken brings the neighbors out every single time.

My dad finally admitted he'd been overcooking chicken for decades after trying this at our Fourth of July cookout last summer.

Ingredients

• 8 boneless skinless chicken thighs: Thighs stay juicy no matter what and stand up to bold spices like nobody's business
• 2 tablespoons olive oil: Helps the spices cling to every inch and creates those gorgeous charred edges
• 1 tablespoon fresh lemon juice: Brightens up the smoky spices and tenderizes the meat beautifully
• 2 teaspoons smoked paprika: This is the secret weapon that makes everyone think you smoked the meat for hours
• 1 teaspoon garlic powder: Savory backbone that holds everything together
• 1 teaspoon onion powder: Sweet undertone that balances the heat
• 1 teaspoon dried oregano: Earthy note that keeps the spices from feeling one dimensional
• 1 teaspoon dried thyme: Subtle floral quality that makes the spice blend feel complex and thoughtful
• 1 teaspoon cayenne pepper: Start here then adjust up or down depending on your crew's tolerance
• 1 teaspoon ground black pepper: Adds warmth without the burn
• 1 teaspoon salt: Essential for making all those spices pop
• ½ teaspoon brown sugar: Totally optional but helps with caramelization on the grill
• Lemon wedges: A squeeze over the cooked chicken wakes everything back up
• Fresh parsley: Makes the plate look like you put in way more effort than you actually did

Instructions

Whisk together the marinade:

Grab a large bowl and dump in everything except the chicken and parsley then whisk until the brown sugar disappears completely

Coat the chicken:

Add the thighs to the bowl and use your hands to massage the spices into every nook and cranny then cover and stick it in the fridge

Preheat the grill:

Get your grill or grill pan screaming hot over medium high heat and give the grates a quick swipe of oil

Grill to perfection:

Shake off the extra marinade and lay those thighs down for about 7 minutes per side until you've got gorgeous char marks and the meat hits 165°F

Rest and serve:

Let the chicken hang out on a plate for 5 minutes then scatter parsley over the top and serve with plenty of lemon wedges

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This recipe became our go to for Tuesday night dinners when we need something that feels special but doesn't require any actual effort.

Getting The Right Char

Watch for those dark spots to form and resist the urge to flip too early. The chicken will naturally release from the grates when it's developed a proper crust.

Marinade Magic

The oil in the marinade acts like flavor glue while the acid works its way into the muscle fibers. Even a short soak makes the meat taste like it's been brining for days.

Serving Ideas

Corn on the cob and a simple salad are all you really need here but the leftovers make incredible tacos the next day.

• Warm some tortillas and slice the chicken for the easiest taco Tuesday imaginable
• Chop it up over rice with extra hot sauce for a quick bowl
• Keep leftover spices in a jar for next time because you will absolutely need them again

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Something about that smoky spicy combination makes ordinary Tuesdays feel like a tiny celebration worth savoring.

Recipe Questions & Answers

→ How long should the chicken marinate?

Marinate the chicken thighs for at least 30 minutes, up to 8 hours, to allow the spices to fully infuse flavor.

→ What temperature should the grill be for cooking?

Preheat the grill to medium-high heat to ensure a nice char without drying out the chicken.

→ Can chicken breasts be used instead?

Yes, chicken breasts can substitute thighs but require shorter grilling time due to leanness.

→ How can extra smokiness be added?

Add a pinch of smoked salt to the marinade or grill over wood chips for enhanced smoky flavor.

→ What side dishes pair well with this chicken?

Serve with rice, corn on the cob, or a crisp green salad for a balanced meal.

→ Is this option gluten and dairy-free?

Yes, this preparation is both gluten-free and dairy-free, accommodating varied dietary needs.